Badam ka Sharbat is a delightful Indian drink made from soaked and blended almonds, sweetened with sugar, and flavored with aromatic ingredients like cardamom and rose water. It’s a refreshing and nutritious beverage perfect for hot summer days or as a festive treat. This invigorating drink is served chilled and often garnished with saffron strands for an extra touch of elegance.
Here’s a more detailed recipe for making Badam ka Sharbat:
Ingredients:
- 1 cup almonds (badam)
- 1 liter water for soaking almonds
- 1.5 liters water for making the syrup
- 1.5 cups sugar (adjust according to taste)
- 1/2 teaspoon cardamom powder
- 1 tablespoon rose water
- Ice cubes (optional)
- Saffron strands (for garnish, optional)
Instructions:
- Soaking the almonds:
- Wash the almonds thoroughly under running water to remove any dirt.
- Place the almonds in a bowl and cover them with water.
- Allow the almonds to soak overnight or for at least 8 hours. This softens them, making it easier to blend.
- Peeling the almonds:
- After soaking, drain the water from the almonds.
- The almonds should now be soft, making it easy to remove the skin. Simply pinch the almonds between your fingers, and the skin should slip off easily. Discard the skins.
- Blending the almonds:
- Transfer the peeled almonds to a blender or food processor.
- Add about 1/2 cup of water to the blender to help the almonds blend smoothly.
- Blend the almonds until you get a smooth paste-like consistency. You may need to scrape down the sides of the blender a few times to ensure all the almonds are well blended.
- Making the syrup:
- In a saucepan, heat 1.5 liters of water over medium heat.
- Once the water comes to a simmer, add the almond paste to the saucepan.
- Stir continuously to combine the almond paste with the water.
- Let the mixture simmer for about 5-7 minutes, stirring occasionally.
- Sweetening the syrup:
- Add sugar to the almond mixture in the saucepan.
- Stir well until the sugar is completely dissolved.
- Continue to simmer the mixture for another 5 minutes, stirring occasionally.
- Adding flavorings:
- Once the sugar has dissolved and the mixture has thickened slightly, add the cardamom powder and rose water.
- Stir well to combine.
- Taste the syrup and adjust the sweetness or flavorings according to your preference.
- Straining the syrup:
- Once the syrup is ready, remove it from the heat and allow it to cool down to room temperature.
- Once cooled, strain the syrup through a fine mesh sieve or a muslin cloth to remove any almond residue. Press down on the solids to extract as much liquid as possible.
- Chilling and serving:
- Transfer the strained syrup to a clean container or pitcher.
- Cover the container and refrigerate the syrup for at least a few hours or until chilled.
- Serve the chilled Badam ka Sharbat in glasses over ice cubes if desired.
- Garnish with saffron strands for an extra touch of flavor and elegance.
Enjoy this refreshing and nutritious Badam ka Sharbat!
